Chicken and Chorizo Jambalaya

Ingredients

1 Tbs olive oil
500 g chicken thigh fillets, chopped
1 chorizo, chopped
1 brown onion, thinly sliced
2 capsicums, seeded, chopped
1 1/2 Tbs Cajun seasoning
1 1/2 cups (300 g) white long-grain rice
2 chicken stock cubes
Flat-leaf parsley leaves, to serve

Method

Heat half the oil in a large saucepan over medium-high heat. Add the chicken and chorizo, in batches, and cook, tossing occasionally, for 5 minutes or until golden. Transfer the chicken mixture to a heatproof bowl.

Heat the remaining oil in the pan. Add the onion and capsicum and cook, stirring, for 5 minutes or until the onion softens. Add the Cajun seasoning and cook for 30 seconds or until aromatic. Add the rice, stock cubes and 3 cups (750mL) water and bring to a simmer. Return chicken mixture to the saucepan over low heat. Cover and simmer, stirring occasionally, for 25 minutes or until the liquid is absorbed, chicken is cooked through and rice is tender. Season.

Divide the rice mixture evenly among serving bowls. Sprinkle with parsley leaves to serve.

Credits: Coles

Photo Credits: Coles